Moroccan Chicken Recipe with Katie Workman

dried apricots

🥗Healthier: fresh apricots

💰Cheaper: raisins

Fresh apricots are lower in sugar and calories.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey offers leaner meat options.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats and are often less expensive.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth reduces sodium and calories.

Add 2 tablespoons of olive oil to a hot pan.

Place bone-in skin-on chicken thighs skin down in the pan.

Cook for about 8 minutes on skin side down, then flip and cook for another 3 minutes.

Remove chicken from pan and pour off excess fat, leaving 1 tablespoon.

Add 2 sliced onions to the pan and cook over medium low heat for about 8 minutes until caramelized.

Add coriander, cumin, ginger, turmeric, cinnamon, cloves, and 1 teaspoon of garlic to the onions and stir for 30-60 seconds.

Pour in 2 cups of chicken broth and add saffron, simmering for a couple of minutes.

Add juice and zest of 2 oranges to the broth mixture.

Return chicken to the pan, ensuring tops are not submerged to keep skin crispy.

Bake in the oven for 35-40 minutes until cooked through.

Remove chicken and add parsley, harissa, cilantro, and green olives to the sauce, stirring to combine.

Return chicken to the pot for 2-3 minutes to infuse flavors before serving.

Serve over couscous.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens